Pumpkin Chocolate Chip Skillet Cookie

What could be better than a warm, gooey pumpkin chocolate chip skillet cookie, served with vanilla ice cream, hot fudge, and caramel sauce? Not many things top this, my friends.

Pumpkin Chocolate Chip Skillet Cookie

Anyway, this pumpkin chocolate chip skillet cookie is the ultimate cold-and-windy-day treat. Plus, it’s the perfect size for just one or two people. I made it when my husband was out of town a while back and it was a fun Saturday morning breakfast.

While I don’t think you’re supposed to eat giant cookies with ice cream for breakfast, but there wasn’t one pang of guilt to be felt.

If you’re serving this as a dessert, instead of as a main dish (like I did, ha) it will easily serve two people. For a meal by itself? It’s perfect for one hungry dessert loving person. You know, in case you were wondering.

My skillet cookie almost didn’t survive the photoshoot, because subjects that are best served warm and topped with drippy cold ice cream have to be photographed at high speed.

On the plus side, that just meant that I was able to dig into it even sooner and enjoy it in all its melting glory.

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Pumpkin Skillet Cookie Recipe

1. Preheat oven to 350 F. Melt the butter and stir in the white sugar, brown sugar, pumpkin puree, egg yolk, and vanilla.
2. Stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and stir until combined. Stir in chocolate chips.
3. Spread the dough into a greased 6 inch cast iron skillet. Bake for 16-18 minutes, just until edges are done. The middle should be slightly underdone.
4. Serve warm with vanilla ice cream, hot fudge and caramel sauce.

Side note – isn’t this mini cast iron skillet just adorable?! (It’s a 5″ cast iron skillet.) I’m already dreaming up the next flavor of skillet cookie I want to make in it.

Like I mentioned earlier, as written, this recipe makes enough for a mini skillet cookie, which is just about right for two people.

If you have a larger skillet or would like to serve more people, double or triple the recipe and adjust the baking time accordingly. It will work nicely in many different size pans.

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Pumpkin Chocolate Chip Skillet Cookie

Mary Younkin

Warm, gooey pumpkin chocolate chip skillet cookie for two – served with vanilla ice cream, hot fudge, and caramel sauce.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Servings: 2 servings

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Ingredients 

1x2x3x

• ▢ 3 tablespoons butter
• ▢ 4 tablespoons white sugar
• ▢ 3 tablespoons brown sugar
• ▢ 1 egg yolk
• ▢ 1/8 tsp vanilla
• ▢ 6 tablespoons pumpkin puree
• ▢ 3/4 cup plus 1 tablespoon all purpose flour
• ▢ 1/4 tsp baking soda
• ▢ 1/8 tsp kosher salt
• ▢ 1/4 tsp cinnamon
• ▢ 2/3 cup chocolate chips

Instructions 

• Preheat oven to 350 F. Melt the butter and stir in the white sugar, brown sugar, pumpkin puree, egg yolk, and vanilla. Stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and stir until combined. Stir in chocolate chips.
• Spread the dough into a greased 6 inch cast iron skillet. Bake for 16-18 minutes, just until edges are done. The middle will be underdone. Serve warm with vanilla ice cream, hot fudge and caramel sauce.

Nutrition

Serving: 2 pan | Calories: 553 kcal | Carbohydrates: 71 g | Protein: 2 g | Fat: 31 g | Saturated Fat: 19 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 154 mg | Sodium: 458 mg | Potassium: 133 mg | Fiber: 1 g | Sugar: 65 g | Vitamin A: 7659 IU | Vitamin C: 2 mg | Calcium: 46 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 11/12/14 – recipe notes and photos updated 8/18/21}

 Try these other delicious cookie recipes too!

Chocolate Sandwich Cookies with Pumpkin Spice Buttercream

Pumpkin Toffee Cookies 

Caramel Stuffed Pretzel Cookies